Braised Pork Tail Paimpolaise golden and savory

Name: Braised Pork Tail Paimpolaise
Prep time: 20 min
Cook time: 300 min
Total time: 320 min
Yield: 4 servings
Cuisine: French
Ingredients: Paimpolaise of braised pig tails for 4 people:; 4 beautiful free-range pork tails, well scraped; 17.75 oz (500 g) of fresh shelled beans (Paimpol); 2 carrots and one onion cut into dice; 2 garlic cloves, degemmed and crushed; a little thyme flower; 2 bay leaves; 1 tablespoon of good tomato paste; 1.75 oz (50 g) of blanched and sautéed lardons; a little fat bacon cut into dice; salt and ground pepper

A recipe by Michelin-starred Chef Patrick Asfaux 5/5 (2 reviews)

Prep 20 min

Cook 300 min

Total 5h20

Servings 4 serv.

A low temperature pork cooking method for a dish that will delight your guests

The common trap: opening the Dutch oven too early because it looks done. Wrong move. At 90°C, the collagen in pork tails needs the full 5 hours 30 minutes to turn into melt-in-mouth meat. Count the hours without peeking. Paimpol beans cook in the same braising liquid, soaking up every bit of the bone-deep flavor. That's what makes this dish.

Ingredients for 4 servings

Adjust for

servings

Paimpolaise of braised pig tails for 4 people:
4 beautiful free-range pork tails, well scraped
17.75 oz (500 g) of fresh shelled beans (Paimpol)
2 carrots and one onion cut into dice
2 garlic cloves, degemmed and crushed
a little thyme flower
2 bay leaves
1 tablespoon of good tomato paste
1.75 oz (50 g) of blanched and sautéed lardons
a little fat bacon cut into dice
salt and ground pepper

Step-by-step recipe

1 In a casserole dish suitable for the oven, melt your fat bacon then roast your tails on each side.

2 Then add your vegetables, thyme, bay leaf, garlic and tomato paste, sweat covered for 5 minutes then add 4.25 qt (4 liters) of water, bring to a boil, salt (not too much) and pepper.

3 Set your oven to 195°F (90°C) (gas mark 3).

4 Pour your beans into your casserole, bring back to a boil, cover and put in the oven for 5 hours and 30 minutes... (have no fear, your energy meter barely turns when your temperature is at this level).

5 Then remove your casserole from the oven, open the lid, add the small lardons and smell then selfishly taste a bean cooked this way at low temperature.

You can serve your tails on separate plates and let your guests help themselves, or you can also remove the meat and cut it into large dice then incorporate it into your "Paimpolaise".

You can also replace the Paimpol beans with wonderful Soissons beans pre-soaked for 24 hours in 3 sessions (3x8h).

www.haricotdesoissons.com

A chef's advice

Fill your Dutch oven nearly to the brim, then seal it tight. Water barely evaporates at 90°C, that's the key. Push it to 120°C or higher and you'll lose half your braising liquid in 5 hours, turning it into dry roast. Get a reliable oven thermometer. A bare simmer, nothing more.